Masala cauliflower soup

• 2 tbsp olive oil
• 200g onion, coarsely chopped
• 2 tbsp The Spice Club Garam Masala (plus extra to garnish)
• 5 cm fresh ginger, peeled and finely grated
• 1 tsp chili flakes (optional)
• 400g cauliflower, coarsely chopped or coarsely grated
• 400g tin green lentils, drained and rinsed
• 200g spinach (fresh or frozen, thawed if frozen)
• 2 vegetable stock cubes
• 1 lemon, juice only

Step 1: Fry the onion and herbs

• Heat the olive oil in a large soup pot over medium heat. Add the roughly chopped onion and fry for 3-4 minutes until soft and lightly golden.
• Add the garam masala, grated ginger and chilli flakes. Cook for another 2 minutes, so that the spices release their aromas.

Step 2: Add cauliflower and lentils

• Add the chopped or grated cauliflower and the drained lentils to the pan. Stir everything well and cook for another 5 minutes, so that the cauliflower starts to cook slightly.

Step 3: Add spinach and stock

• Add the spinach and the stock cubes. Pour 1 liter of hot water into the pan and bring to the boil. Then reduce the heat and let the soup simmer gently for 15-20 minutes until the cauliflower and lentils are soft.

Step 4: Blend the soup

• Use a hand blender to puree the soup until smooth. If the soup is too thick, you can add some extra water until the desired consistency is reached.

Step 5: Season and serve

• Add the lemon juice and stir into the soup. Season with salt and pepper.
• Serve the soup in bowls and garnish with a pinch of extra garam masala for extra flavour.